Surf and Turf Shrimp Spaghetti with Philadelphia Mexican Style, Basil, and Dill
4 Servings
Prep Time:5 min Total Time:25 min 
Ingredients
Product Substitutes
For Lighter version use Philadelphia Light
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Method
1
Cook the spaghetti in salted water until al dente. Wash the cherry tomatoes and cut them in halves or quarters depending on size.
2
Peel and finely chop the garlic. Heat the olive oil in a deep pan and sauté the garlic. Add the bacon and shrimp and cook for 3–4 minutes.
3
Add the peas to the pan, then the tomatoes. Let simmer for another 2–3 minutes. Drain the spaghetti and add directly to the pan with a little pasta cooking water.
4
Add the cream and Philadelphia Mexican Style, stir well, and let the cheese melt. Squeeze the orange juice and add it to the pan.
5
Season with salt and pepper and serve garnished with basil and dill.
